(+/-)-1-ACETOXY-1-ETHOXYETHANE

CAS: 1608-72-6 FLAVORING AGENT OR ADJUVANT

(-/+)‑1‑Acetoxy‑1‑ethoxyethane (CAS 1608‑72‑6) is a synthetic organic ester used as a flavoring agent in food products. It is a clear, colorless liquid with an estery, fruity aroma and is employed to enhance or modify food flavor profiles.

What It Is

(-/+)‑1‑Acetoxy‑1‑ethoxyethane is a chemical compound belonging to the class of carboxylic acid esters that is used primarily as a flavoring agent in food and beverage applications. It is defined by the CAS Registry Number 1608‑72‑6 and has multiple synonyms including 1‑ethoxyethyl acetate and acetic acid 1‑ethoxyethyl ester, which describe its chemical structure and functional groups. As a flavoring agent or adjuvant, this compound contributes to the aroma and taste characteristics of foods at very low concentrations and is often included in flavoring formulations for its fruity and estery sensory properties. The compound appears as a clear, colorless liquid at room temperature, and its organoleptic profile has been described as fruity or green with estery notes, consistent with its function as a flavor additive in formulated food products. It is produced synthetically and may be listed under various industry identifiers in flavor ingredient inventories. (-/+)‑1‑Acetoxy‑1‑ethoxyethane is chemically stable in typical food processing and formulation environments, though it will vaporize or break down at elevated temperatures significantly above its boiling point. It interacts with other formulation components primarily through its volatility and aroma‑impacting properties rather than through nutritional or preservative effects.

How It Is Made

The production of (-/+)‑1‑Acetoxy‑1‑ethoxyethane typically involves organic esterification reactions between an alcohol and an acetic acid derivative under controlled conditions. In a common laboratory synthesis, an ethoxyethyl alcohol precursor reacts with acetic acid or an acetic acid derivative such as acetic anhydride in the presence of an acid catalyst, leading to the formation of the ester linkage and the concomitant release of water. The mixture is then purified by distillation or other separation techniques to isolate the desired ester compound in high purity. Commercial production processes are scaled to industrial volumes and include purification steps that remove residual reactants and by‑products to meet the quality specifications for use in flavor applications. Quality control measures typically involve analytical evaluation of chemical identity, purity, and sensory characteristics, which may include gas chromatography and olfactory assessment. Purity and identity specifications are critical for food applications, as flavor compounds must meet stringent criteria to ensure consistency and safety in consumer products. Because flavoring agents are used at low levels, the focus is on ensuring the absence of contaminants and verifying that the sensory profile aligns with formulation expectations.

Why It Is Used In Food

Flavoring agents like (-/+)‑1‑Acetoxy‑1‑ethoxyethane are added to food and beverage products to enhance or modify the sensory experience, particularly aroma and taste. This compound’s fruity, estery character makes it useful in applications where a fresh, green, or fruit‑like aromatic quality is desired. It can improve palatability, balance flavor profiles, and contribute to the overall sensory identity that consumers associate with particular products. Food scientists incorporate such flavoring substances to achieve consistent flavor attributes across batches and to differentiate products in a competitive market. At typical use levels, such compounds are chosen for their potency and volatility, which allow them to convey desired sensory notes without contributing significant caloric or nutritional content. Because consumer preferences vary widely by product category and cultural context, formulators select flavoring agents like (-/+)‑1‑Acetoxy‑1‑ethoxyethane based on the target profile and interactions with other ingredients. By combining multiple flavoring agents, formulators can create complex profiles that mimic natural flavors or create novel taste experiences.

Adi Example Calculation

To illustrate how an ADI could be used if established, consider a hypothetical ADI of X mg per kilogram of body weight per day. For a person weighing 70 kilograms, the total daily intake at the ADI level would be 70 times X milligrams, representing the amount that could theoretically be consumed daily over a lifetime without appreciable risk, according to the defined ADI. This is an illustration, and actual ADI values for this specific compound are not confirmed here.

Safety And Health Research

Safety assessments of flavoring agents such as (-/+)‑1‑Acetoxy‑1‑ethoxyethane involve evaluation of toxicological data, exposure levels from intended use, and structure‑activity relationships. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) compiles and assesses such data for many flavoring substances, considering parameters such as metabolism, genotoxicity, and chronic toxicity before assigning recommendations on use. Scientific reviews also examine how exposure from food consumption compares with thresholds of toxicological concern, ensuring that use levels in foods remain well below levels associated with adverse effects in animal studies. Flavoring substances typically contribute low mass doses in food due to their high potency and low functional use levels. Regulatory and scientific bodies continue to monitor emerging data on flavoring agents to ensure that safety assessments reflect up‑to‑date understanding of chemical properties, toxicology, and dietary exposure. This ongoing evaluation supports risk management decisions by food safety authorities across jurisdictions.

Regulatory Status Worldwide

(-/+)‑1‑Acetoxy‑1‑ethoxyethane is recognized in certain regulatory and flavor inventories used by food technologists and regulators. In the United States, the Substance Added to Food Database (formerly EAFUS) maintained by the Food and Drug Administration includes entries for flavoring substances such as this compound, reflecting its reporting and listing for potential food use, but it does not in itself constitute a specific FDA approval regulation section without review of that entry. In the European Union, flavoring substances are evaluated under a framework that includes Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluations and potential inclusion in Union lists of permitted flavorings, as guided by EFSA evaluations. Regulatory agencies evaluate sensory impact, chemistry, and toxicology to assess whether a substance can be used in food, but specific EU authorization for this compound under an E number is not confirmed here. Internationally, JECFA has assigned a code number for this substance in its evaluations of flavoring agents, indicating it has been considered in a global safety context, though detailed additive specifications and safety conclusions are contained in the JECFA database. Regulatory frameworks differ by region, and compliance requires understanding of local provisions for flavoring substances.

Taste And Functional Properties

(-/+)‑1‑Acetoxy‑1‑ethoxyethane exhibits a distinct estery, fruity aroma that is perceived at low concentrations, making it effective as a flavoring ingredient. Its sensory profile is often described as fresh and fruit‑like, fitting applications where a green or lightly fruity character is desired. This compound is volatile, which aids in its contribution to the aroma component of flavor perception. From a functional perspective, the compound’s solubility and volatility influence how it interacts within food matrices. It is typically more soluble in lipophilic or mixed solvent systems than in water alone, and its volatility means that it can contribute significantly to aroma in both liquid and semi‑solid foods. The stability of the compound under typical processing conditions allows it to maintain its sensory characteristics through formulation and handling, although like many esters it may degrade at high temperatures. When used in combination with other flavoring chemicals, (-/+)‑1‑Acetoxy‑1‑ethoxyethane can act synergistically to round out flavor profiles, enhance perceived sweetness or fruitiness, and mask undesirable notes from other ingredients. Its presence is carefully calibrated by flavorists to achieve the desired impact without overpowering other components.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a scientific estimate of the amount of a substance in food or drinking water that can be ingested daily over a lifetime without appreciable health risk. ADIs are expressed in terms of milligrams per kilogram of body weight per day and are based on toxicological data. For flavoring agents like (-/+)‑1‑Acetoxy‑1‑ethoxyethane, specific ADI values may not be established in all jurisdictions if comprehensive toxicological data are not available or if evaluations conclude that intake from normal use levels is low enough to not necessitate an ADI. Where regulators establish an ADI, they apply safety factors to account for uncertainties between animal data and human exposure.

Comparison With Similar Additives

(-/+)‑1‑Acetoxy‑1‑ethoxyethane can be compared with other estery flavoring agents such as ethyl acetate and isoamyl acetate, which also impart fruity notes and are used in various food flavor applications. Each of these compounds has distinct sensory profiles and volatility properties that influence how they are perceived in food systems. Ethyl acetate often delivers a sweet, fruity aroma typical in beverage flavors, while isoamyl acetate provides stronger banana‑like notes. Another related compound, propyl acetate, also contributes sweet, fruity characteristics but with a slightly different aroma intensity and evaporation profile. Formulators select among such esters based on the specific sensory outcome desired and consider compatibility with other flavor components. Although structurally similar, the toxicological evaluations and regulatory assessments of each compound may differ, requiring tailored review by safety authorities.

Common Food Applications Narrative

Flavoring agents like (-/+)‑1‑Acetoxy‑1‑ethoxyethane are used in a wide range of food and beverage categories to contribute desirable aroma and taste attributes that align with product positioning and consumer expectations. In beverages, it may be incorporated into fruit‑flavored soft drinks, ready‑to‑drink teas, or flavored waters where a light, refreshing fruity note enhances the overall profile. In confectionery, it can complement sweet formulations such as hard candy, gummies, or flavored syrups, adding depth to the aroma. Frozen desserts such as sorbets, ice creams, and gelatos benefit from flavoring agents that provide bright, fruity accents that persist through cold temperatures and match expectations for fruit or dessert flavors. Bakery items, including pastries, cookies, and quick breads, may use such estery compounds in fillings, glazes, or direct dough additions to elevate the perceived fruitiness or freshness. Dairy‑based beverages, dairy desserts, and flavored milks also utilize flavoring agents like (-/+)‑1‑Acetoxy‑1‑ethoxyethane to enhance or balance natural dairy notes with fruit or sweet characteristics. Snack foods and granola bars with fruit components may similarly incorporate flavoring agents to intensify sensory impact. Across all these applications, such compounds are used judiciously, at low levels, to meet regulatory and sensory criteria while delivering consistent flavor quality.

Safety & Regulations

FDA

  • Notes: Approval status is unclear because specific CFR allowance could not be verified in the available FDA database entry.

EFSA

  • Notes: EFSA approval and specific E number information could not be verified.

JECFA

  • Notes: Specific ADI or year could not be confirmed from JECFA database without a direct entry.

Sources

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